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Wholewheat sandwich with crêpe on creamed beans

  • 15'
  • Bassa
Wholewheat sandwich with crêpe on creamed beans
Wholewheat sandwich with crêpe on creamed beans

Ingredients [ Per 4 persone ]

8 slices Morato wholewheat American Sandwich bread
4 egg
4 tbsp fresh cream
1 bunch bunch aromatic herbs (chives, parsley, marjoram)
400 g cannellini beans, already boiled
80 g fresh goat’s cheese
parsley
1/2 lemon
rocket
extra virgin olive oil
salt and pepper
Wholewheat sandwich with crêpe on creamed beans

Method:

  • 1
    Beat the eggs in a bowl and season them with the finely chopped aromatic herbs, fresh cream and a pinch of salt and pepper.
  • 2
    Heat a 20-cm diameter crêpe pan on a high flame. Pour on a ladle-full of the batter and keep turning the pan until a uniform layer has been obtained. Cook for approx. 2 minutes, until the crêpe is golden. Using a spatula, turn the crêpe over and cook it on the other side for another 2 minutes. Put it on a plate and repeat this sequence until the batter is finished.
  • 3
    Place the beans, goat’s cheese, chopped parsley, 1 tbsp of oil and the lemon juice in a bowl. Mash with a fork and season with a pinch of salt and pepper. Brush the bread with a little oil and toast it under the grill. Spread it with the creamed bean mixture. Finish off with some rocket, the crêpe and top with more rocket. Drizzle with a little oil and season with a pinch of salt and pepper. If desired, cut the bread in half and make a two-layer sandwich.
  • Buon appetito!

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